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Pork Chops with Sauce Piquante

 

 

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 Pork Chops with Sauce Piquante

Wish I could give credit to someone for this recipe. The title certainly
suggests South Louisiana, so of course I thought of Emeril Lagasse,
Paul Prudhomme, etc. Nope. Sorry. If it's yours, please let us know!

4 teaspoons garlic, minced
4 teaspoons fresh thyme, minced

4 teaspoons fresh sage, minced
Salt, black pepper and cayenne to taste
Four 1-inch-thick rib pork chops
Flour for dredging the chops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup onion, minced
1/2 cup dry white wine
1 1/2 cups beef broth or stock
2 tablespoons tomato paste
1/4 cup pitted olives, sliced
2 tablespoons drained capers, chopped
2 teaspoons Dijon mustard
2 tablespoons fresh parsley, minced

In a small bowl combine half the garlic, half the thyme, half the sage, salt
and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1
to 2 minutes on each side or until brown. Drain fat and transfer the chops
to a platter.
Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined.
Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.
Yield: 4 servings
 

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